Response surface methodology provided good approach to technological evaluation of extrudates.

Kramer cell showed good performance in bulk texture analysis of dry and soaked milk extrudates.

Texture of soaked milk extrudates was not damaged by whole grain wheat flour (WGWF) ingredient.

Exploring of responses as function of experimental levels enables optimization at high WGWF ratio.

Extrusion technology provides alternatives to obtain dietary fiber enriched breakfast cereals.